Have I ever mentioned that I am a total klutz with a knife when it comes to cutting up chicken? I am beyond help and I can accept this. I just hope as you go through this post, you are patient and don't shake your head.
Pam over at Sidewalk Shoes has been raving how much she's fallen in love with Spatchcocked Chicken. I knew I just had to try this.
Using a whole chicken, wash the chicken inside and out. Pat the chicken dry with paper towels. Using a sharp knife, remove the back bone from the chicken. This picture doesn't show my sins. The backbone was removed, but i got sloppy with the knife, you'll see. The chicken will lay out flat as shown. Coat the chicken on both sides with olive oil and liberally season with your favorite seasoning blend. I used Emeril's Chicken Rub.
Place the chicken on a pre-heated grill over medium high heat and cook for about 15 minutes per side until thoroughly cooked. See, I'm stilling hiding my sins.
My sins can no longer hide. I started cutting too close to the thigh, but I know better now. The chicken may not be so pretty but still tasted great. This can be cooked in a roasting pan in the oven. The variety of flavors that can be used are infinite...just set your imagination free and enjoy!